Appeal No. 2006-2809 Page 3 Application No. 10/867,713 1. A powdered mousse mix comprising a source of carbohydrate, a source of protein, a source of fat and particles of a gas-generating ingredient comprising a carbohydrate and protein matrix that contains entrapped gas in an amount that can release at least 1 ml of gas per gram of gas-generating ingredient at ambient conditions upon contacting with a liquid. 24. A method of making a mousse without excessive or extensive stirring, which comprises adding a gas-generating ingredient in a powdered food mix containing a source of proteins, a source of carbohydrates and a source of fat, with the gas-generating ingredient comprising a carbohydrate and protein matrix that contains entrapped gas in an amount that can release at least 1 ml of gas per gram of gas- generating ingredient at ambient conditions upon contacting with a liquid, and then reconstituting the mousse by adding the resulting powdered food mix to a liquid with gentle stirring. Thus, claim 1 is directed to a powder comprising carbohydrate, protein, fat, and a gas-generating ingredient. The gas-generating ingredient comprises a carbohydrate and protein matrix that contains entrapped gas in an amount that can release at least 1 ml of gas per gram of gas-generating ingredient. The powder is capable of forming a mousse by being contacted with a liquid and gently stirred. Specification, page 3. Claim 24 is directed to a method of making a mousse comprising adding a powder like that defined in claim 1 to a liquid and gently stirring. Gentle stirring refers to “stirr[ing] and intimately mix[ing] thanks to a soft, slow, continuous and uniform movement.” Specification, page 3. We understand that those skilled in the art interpret a “mousse” to mean a relatively light food product having a spongy or foam structure containing air bubbles. See Menzi, col. 1, lines 9-15. The mousse may have a viscosity ranging “from a firm mousse to a foamy slurry.” Specification, pages 3-4.Page: Previous 1 2 3 4 5 6 7 8 9 10 11 12 NextLast modified: November 3, 2007